Today we’re making a special version of the classic Shepherd’s Pie (with Pork), which I like to call Porky Pie! I swapped out the protein for ground pork and it was delicious. I love using ground pork in this because it’s packed with flavor, versatile, and cost-effective. This dish is perfect for all your holiday comfort food and cold weather recipe cravings. You’ve gotta try it for a cozy meal to share with loved ones! Hope you love it as much and my family and I do. Cheers!
How To Make My Shepherd’s Pie (with Pork) Recipe
Here’s a video of how to make my Shepherd’s Pie (with Pork)! For another delicious dish, check out my Red Wine Braised Short Ribs recipe.
Ingredients For The Pork Filling
- 2 pounds ground pork
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- ½ cup red wine
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups chicken stock
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- ½ cup frozen petite english peas
- ½ cup frozen yellow corn
- Salt & pepper to taste
Ingredients For The Mashed Potatoes
- 3 large russet potatoes, peeled & cubed
- 4 medium Yukon gold potatoes, peeled & cubed
- 6 garlic cloves, peeled kept whole
- 1 ½ cups heavy cream
- 4 tablespoons unsalted butter
- 2 egg yolks, room temp.
- 1 cup grated parmesan cheese, divided
- 1 cup shredded sharp cheddar cheese, divided
- Salt & pepper to taste
Step-By-Step Recipe Method
- Place the potato cubes and garlic cloves into a large pot and cover with cold water. Season with about 2 tablespoons salt, and bring to a boil over high heat. Once the potatoes are tender, carefully strain. Allow the potatoes to sit in the strainer while you heat cream and butter in a small saucepan until the butter is melted.
- Use a potato ricer, hand mixer, or potato masher to mash the potatoes. Slowly and carefully add in the cream and butter mixture. Once all the cream is incorporated, add in ½ cup parmesan cheese, ½ cup cheddar cheese, and 2 egg yolks. Mix until combined and season with salt and pepper to taste. Set aside.
- For the filling, heat 2 tablespoons avocado oil in a shallow dutch oven over medium high heat. Brown the pork and season with salt and pepper. Once the pork is nicely browned and a meat thermometer reads 160⁰ F., remove and set aside. Add another 2 tablespoons of oil and cook the onions for about 5 minutes. Add in the carrots and minced garlic, cook for another 5 minutes. Add in the tomato paste and cook until it starts to stick to the bottom and deepen in color. Deglaze with the red wine and cook until the wine has almost evaporated, about 3 to 4 minutes.
- Add in the butter and, once melted, sprinkle the flour in. Cook for about 1 minute. Slowly add the chicken stock, stirring constantly to avoid any lumps from the flour.
- Add peas, corn, pork and herbs. Season with salt and pepper and allow to cook for another 5 minutes or so or until the carrots are tender.
- Once the filling is ready, add the mashed potatoes on top and use a rubber spatula to smooth them into an even layer. Use a fork to make ridges and sprinkle the remaining parmesan and cheddar on top. Bake in a 350 degree oven for 20 minutes, or until the cheese is melted and there are some golden brown spots on top.
Tip
A quick tip I have when making this recipe is to place a sheet pan on the rack under the dutch oven to catch any drippings!